Asian Pork In Lettuce Leaves
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood | Asian | Food & drin, New | 4 | Servings |
INGREDIENTS
| 4 | Garlic cloves, finely | |
| chopped | ||
| 1/2 | t | Salt |
| 1 | Heaped tsp ground black | |
| pepper | ||
| 2 | T | Fresh lime juice |
| 4 | T | Chopped fresh coriander |
| Groundnut or sunflower oil | ||
| for frying | ||
| 450 | g | Lean minced pork |
| 4 | T | Chopped peanuts |
| 4 | T | Chopped bamboo shoots |
| 3 | T | Thai fish sauce, nam pla |
| or light | ||
| 3 to 4 | ||
| soy sauce | ||
| 2 | T | Runny honey |
| 2 | Birds eye chillies, finely | |
| chopped | ||
| 3 | Shallots, thinly sliced | |
| 2 | Oranges, segmented | |
| 2 | T | Chopped fresh mint |
| 4 | Little Gem lettuces | |
| separated into | ||
| leaves |
INSTRUCTIONS
Heat a large frying pan or wok. Mix together the garlic, salt, pepper, lime juice and half the coriander in a small bowl. Add 2 tbsp oil to the pan, tip in the garlic mixture and stir-fry for 30 seconds. 2 Add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince as it cooks with a wooden spoon. 3 Heat at least 5cm/2" oil to 375F/190C in a pan or deep-fat fryer. Add the peanuts, bamboo shoots, fish sauce or soy, honey and chillies to the pork mixture and cook for another five minutes or until the liquid has almost completely evaporated. 4 Add two of the shallots to the heated oil and deep-fry for 30 seconds or so until crispy. Remove with a slotted spoon and drain well on kitchen paper. 5 Place the remaining shallot in a bowl with the orange segments and a heaped teaspoon each of mint and coriander. Mix until well combined and pile into the middle of a large plate or platter. 6 Stir the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad. Scatter over the crispy shallots and serve at once. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
A Message from our Provider:
“Christ gives Life!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 532
Calories From Fat: 178
Total Fat: 20.1g
Cholesterol: 69.8mg
Sodium: 752.9mg
Potassium: 1833.5mg
Carbohydrates: 61.8g
Fiber: 16.6g
Sugar: 24.6g
Protein: 34.4g